Guest guest Posted September 26, 2002 Report Share Posted September 26, 2002 Reining in the Spices Even the best cooks occasionally make dishes that are unpleasantly hot and spicy enough to burn the tongue. If you find yourself in this position, it may be because some of the ingredients you used were hotter than you bargained for, you had too free a hand and measured carelessly, or simply because the recipe itself is too spicy for your taste. Some fresh chiles, even chiles of the same type, can be hotter than others. Check how hot the chile is by tasting a tiny piece of it. Removing the seeds and ribs does remove some of the heat, if needed. Chile powder and curry powders can vary somewhat from manufacturer to manufacturer in their degree of heat. If you find that a dish is too hot, here are a few suggestions: Sweet cuts the heat! A little sugar, either white or brown, can lessen the effect of heat in a sauce, dip, or in a long-simmering dish. Extra liquid or a chopped or canned tomato or two can also be added to a long-cooking recipe in order to cut down on the heat, provided that you allow the dish to continue to simmer for at least 15 to 20 minutes. The acid in the tomato provides some balance to counterbalance the heat. Double the batch and omit the hot spice or fresh chile. Combine the two batches and then adjust the seasonings. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
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